Creamy Ratatouille Pasta is made with fresh summer vegetables and pasta tossed in the best cream sauce that you will ever taste!
Creamy Ratatouille Pasta
Creamy Ratatouille Pasta is a French inspired vegetarian pasta dish that is made with roasted vegetables. It is absolutely delicious and super satisfying!
Ratatouille pasta is a great way to get a healthy dose of veggies while still feeling like you are indulging in a decadent treat. This creamy pasta feels a little fancy, like going to a nice French restaurant for date night. I really appreciated that feeling right now, with all that is going on in this crazy world. Try serving the pasta with some crusty French bread and a nice glass of wine for the full effect.
This awesome pasta came about by using my Roasted Ratatouille, which is completely vegan and super healthy, to create a beautiful and satisfying dinner for my family. We really enjoyed and truly appreciated this meal, because it is super delicious and it was a nice break from all of the chaos. I hope that you all get to enjoy the Creamy Ratatouille Pasta experience as much as we did and that it brightens your day. Happy cooking!
Note: The printable recipe is located at the end of this post.
Ratatouille Pasta Ingredients
Ratatouille Pasta ingredients include colorful fresh summer vegetables, pasta, and a deliciously decadent parmesan garlic cream sauce. Yummy!
Pasta -You can use the pasta of your choice. I used gluten-free chickpea rigatoni for the pictures in this post. I also made this with 4 cheese ravioli and it was divine! Bowtie pasta would be great as well.
Vegetables – My fresh summer vegetables include roasted cherry tomatoes, eggplant, zucchini, yellow squash, and bell peppers. You can also add diced onions to your veggie mix. I am not a big fan of onions, so I left them out.
Fresh Herbs – You can mix up your fresh herbs and seasoning. Basil and thyme work well or a dry seasoning mix like “Herbes de Provence”. I also used kosher salt and freshly ground pepper to season the veggies.
Olive Oil and Garlic – Good quality olive oil and garlic are important. I used organic extra virgin olive oil and minced fresh organic garlic.
Dairy – I used all organic dairy products to create my cream sauce. The cream… the butter… and the cheese! You can use what you have available.
Wine – Cooking with wine is fun and it makes me feel fancy! I used Sauvignon Blanc. Chardonnay and Pinot Grigio also work well. No wine? You can also substitute chicken or vegetable broth.
How to make Creamy Ratatouille Pasta
To make Creamy Ratatouille Pasta, you will need to make Roasted Ratatouille and a delicious cream sauce to go with the pasta of your choice.
Ratatouille
First, start the Ratatouille. While the veggies are roasting, you will have time to make the pasta and cream sauce.
Wash and chop your vegetables. While you chop your veggies, preheat your oven to 425 degrees Fahrenheit with 2 racks in the center slots. Line 2 rimmed baking sheets and spray with non-stick cooking spray.
In a bowl, toss the halved tomatoes and minced garlic with 1 tablespoon of olive oil and season with a little salt and pepper and set aside.
In a large bowl, toss the chopped eggplant, zucchini, yellow squash and diced bell pepper with 1/4 cup of olive oil. Pour the vegetables, except for the tomatoes, onto the prepared baking sheets. Fill one entire baking sheet with the veggies in and use half of the 2nd baking sheet for the rest. You need to leave half of the 2nd sheet pan open for the tomatoes that will be added later. Season with salt, pepper and dried herbs.
Place the 2 sheet pans into your preheated oven and roast for 15 minutes at 425 degrees Fahrenheit. After 15 minutes, carefully remove both baking sheets from the oven and stir the vegetables and arrange in a single layer.
Pour the tomatoes and garlic onto the prepared baking sheet that is half empty, spread in a single layer. Put both baking sheets back into the oven at 425 degrees Fahrenheit for 15 more minutes, or until they are roasted to your liking.
Cream Sauce
While you are making the cream sauce, boil your pasta according to the package instructions and drain when finished. Add salt and 1 tablespoon of olive oil to your pasta water so that it does not stick.
In a large saute pan, add the olive oil then melt the butter into the oil over medium heat. Then add the dried herbs to the pan and swirl to combine.
Next, add the minced garlic to the pan and cook for about 1 minute, or until the garlic is fragrant, not burnt. Add the wine to the pan and simmer for about 2 – 3 minutes.
Stir in the heavy cream and bring just to a boil, then keep at a simmer for 6 – 8 minutes, whisking occasionally.
Reduce the heat to low then add the finely grated parmesan cheese to the pan and quickly whisk to combine. Tip: If you would like to thicken the sauce more, whisk in an additional 1/4 cup of finely grated parmesan. If you need to thin the sauce, whisk in an additional 1/4 cup of heavy cream.
Finally, stir in the roasted vegetables. Add the cooked pasta to the sauce and stir to combine. Garnish with chopped fresh herbs and sprinkle with extra parmesan. Serve hot and enjoy!
Creamy Ratatouille Pasta
Ingredients
Pasta
- 16 oz. pasta of your choice
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
Ratatouille
- 1 pint cherry tomatoes halved
- 1 small eggplant chopped, seeds removed
- 1 medium zucchini chopped, seeds removed
- 1 medium yellow squash chopped, seeds removed
- 1 medium bell pepper diced, seeds removed
- 5 tablespoons olive oil divided
- 1 tablespoon minced garlic
- 1/2 teaspoon Herbes de Provence or other dried herbs like basil, thyme, rosemary
- salt & pepper to taste
Cream Sauce
- 2 cups heavy cream
- 1 3/4 cups parmesan finely grated
- 1/2 cup white wine I used Sauvignon Blanc. You can also substitute with chicken or vegetable broth.
- 1/4 cup unsalted butter
- 2 tablespoons minced garlic 8 cloves minced
- 1 tablespoon olive oil
- 1 teaspoon Herbes de Provence or other dried herb mix
Optional Garnish
- 1/3 cup fresh basil or thyme
- parmesan cheese to taste
Instructions
Ratatouille
- First, start the Ratatouille. While the veggies are roasting, you will have time to make the pasta and cream sauce.
- Wash and chop your vegetables. While you chop your veggies, preheat your oven to 425 degrees Fahrenheit with 2 racks in the center slots. Line 2 rimmed baking sheets and spray with non-stick cooking spray.
- In a bowl, toss the halved tomatoes and minced garlic with 1 tablespoon of olive oil and season with a little salt and pepper and set aside.
- In a large bowl, toss the chopped eggplant, zucchini, yellow squash and diced bell pepper with 1/4 cup of olive oil. Pour the vegetables, except for the tomatoes, onto the prepared baking sheets. Fill one entire baking sheet with the veggies in and use half of the 2nd baking sheet for the rest. You need to leave half of the 2nd sheet pan open for the tomatoes that will be added later. Season with salt, pepper and dried herbs.
- Place the 2 sheet pans into your preheated oven and roast for 15 minutes at 425 degrees Fahrenheit. After 15 minutes, carefully remove both baking sheets from the oven and stir the vegetables and arrange in a single layer.
- Pour the tomatoes and garlic onto the prepared baking sheet that is half empty, spread in a single layer. Put both baking sheets back into the oven at 425 degrees Fahrenheit for 15 more minutes, or until they are roasted to your liking.
Pasta
- While you are making the cream sauce, boil your pasta according to the package instructions and drain when finished. Add salt and 1 tablespoon of olive oil to your pasta water so that it does not stick.
Cream Sauce
- In a large saute pan, add the olive oil then melt the butter into the oil over medium heat. Then add the dried herbs to the pan and swirl to combine.
- Next, add the minced garlic to the pan and cook for about 1 minute, or until the garlic is fragrant, not burnt. Add the wine to the pan and simmer for about 2 – 3 minutes.
- Stir in the heavy cream and bring just to a boil, then keep at a simmer for 6 – 8 minutes, whisking occasionally.
- Reduce the heat to low then add the finely grated parmesan cheese to the pan and quickly whisk to combine. Tip: If you would like to thicken the sauce more, whisk in an additional 1/4 cup of finely grated parmesan. If you need to thin the sauce, whisk in an additional 1/4 cup of heavy cream.
- Finally, stir in the roasted vegetables. Add the cooked pasta to the sauce and stir to combine. Garnish with chopped fresh herbs and sprinkle with extra parmesan. Serve hot and enjoy!
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